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 Rice with peas, peppers and chicken

A wonderful recipe from my grandmother.
If you want it to be even more authentic, you can also add circles of Cabanos, which will give a smokey taste for the whole dish. At the end of the cooking, you get yellowish rice, which is cooked with the chicken and vegetables and absorbs an irresistible taste and smell.
Cooking time: 40 minutes, 6-8 servings
  • 6-8 calves or legs
  • 1 tbsp oil
  • 4 cups rice
  • 2 yellow or red peppers cut into cubes
  • 1 chopped onion
  • A cup of frozen peas
  • 1 tbsp turmeric
  • 1 tsp chicken soup powder (optional)
  • Salt and pepper
preparation method:
Using the "PRO" manual program, the unit is set to 140 degrees for an hour and a half.
Add a tablespoon of oil and the chicken, close the lid and cook 5 minutes. Add the onion to the chicken, close the lid and cook another 3 minutes. Add the peppers, and fry for another three minutes. Add the rice, peas and 7 cups of water. Season with turmeric, soup powder, salt and pepper. Change the heat by pressing and holding the "TEMP" button, the display will blink, and change the temperature to 100 degrees, press the "START" button briefly, continue to close the lid and cook until the program is finished.
Bon Appetit!
By the way, the EasyCook has a heat preservation function that starts automatically after the cooking process is over. To finish and turn off the function, press and hold the "Warm/Cancel" button. The cooker will display all the programs, and the heating process will be over.

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